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One-Pot Chorizo, Pepper and Rice

2 rice-pan portions · Active 15 min · Total 55 min

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A little fully cooked chorizo seasons a whole pan of rice, peppers and peas. The rice cooks in tomato and stock in a covered saucepan, so there is no separate pot to drain. Choose long-grain white rice for the stated method. Brown rice, microwave rice pouches and short-grain rice all behave differently and should not be substituted without changing the liquid and timing.

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One-pot chorizo rice with red pepper, peas and parsley.

Use a lid that fits

Rice needs retained steam to cook evenly. A loose lid lets the liquid escape too quickly, particularly on a small gas burner. Use a saucepan with a close-fitting lid, bring it to a clear simmer and reduce the heat as low as necessary to maintain gentle bubbling. Keep the pan centered on a stable cooking surface and avoid lifting the lid repeatedly to stir.

Chorizo is the seasoning

Use fully cooked, ready-to-eat chorizo, not raw sausage sold under a similar name. Its paprika-rich oil colors the onion and pepper and provides much of the flavor. Dice or slice it small so it is distributed across both portions. Stock and sausage vary in salt, so taste the finished rice before adding any extra. The peas go in near the end, but must still complete their package cooking instructions; their color is not the doneness test.

Ingredients

  • 4 oz fully cooked ready-to-eat chorizo, cut into small pieces (115 g)
  • 1 teaspoon olive oil (5 ml)
  • 1 small onion, diced (100 g)
  • 1 red bell pepper, diced (150 g)
  • 1 garlic clove, minced
  • 3/4 cup long-grain white rice (140 g)
  • 1/2 cup canned chopped tomatoes with juice (120 g)
  • 1 1/4 cups low-sodium chicken stock (300 ml)
  • 1/2 cup frozen peas (75 g)
  • 1 teaspoon lemon juice (5 ml)
  • 2 tablespoons chopped parsley
  • 2 tablespoons drinking-quality water (30 ml), held as a measured adjustment reserve only if needed

Set out

2-quart saucepan with close-fitting lid, Wooden spoon, Fork

Allergens

No major US allergen identified in the base ingredients. Check labels and substitutions.

Make it

  1. Heat oil in the saucepan over medium heat. Add chorizo, onion and bell pepper and cook for 6–7 minutes, stirring, until the onion softens.
  2. Add garlic and rice and stir for 1 minute. Stir in tomatoes and stock, scraping the bottom of the pan.
  3. Bring to a clear simmer, cover and reduce the heat to low. Cook without stirring for 15 minutes.
  4. Scatter peas over the top, cover and cook gently for another 3–5 minutes, or longer when needed to complete the pea packet’s full cooking instructions, until the rice is tender and liquid absorbed. If the rice is becoming dry before tender, add the measured 2 tablespoons reserve water, return to a gentle simmer, cover and continue until both the rice and peas are fully cooked. Do not regard thawed peas as ready to eat.
  5. Remove from heat and rest covered for 5 minutes. Fluff with a fork, add lemon juice and parsley and serve.

One pan, measured water

Measure the stock before starting rather than topping up by eye. A marked cup is especially useful when the galley sink is small and you want to avoid draining excess liquid from a hot pot.

Timing

Allows for softening the chorizo and vegetables, heating the liquid, cooking the rice and peas, and the five-minute covered rest. Follow the full pea packet cooking time even if it extends the final stage.

Ingredient labels

Check chorizo and stock ingredients for additional declared allergens.

A useful detail

A small saucepan concentrates heat at the base. If the rice catches, lower the burner next time and use a heavier pan that is suitable for the appliance.

Another way

  • Use fully cooked smoked sausage in place of chorizo and add 1/2 teaspoon smoked paprika with the garlic.
  • Replace peas with drained canned sweetcorn, adding it at the same stage.

Keep it well

For freshly cooked rice, divide promptly into shallow portions and cool and refrigerate as quickly as possible, ideally within 1 hour of the original cooking. Keep at 40°F/4°C or below and eat within 24 hours of that original cooking. Reheat only once to 165°F/74°C throughout, adding a little fresh water if needed. Eat immediately and discard reheated remains. Do not leave cooked rice in a warm pot, an uncooled vehicle or on a counter overnight; discard food left beyond 2 hours at room temperature, or 1 hour above 90°F/32°C.